Creamy Vegan Polenta with Leeks

Though you might be expecting Parmesan, this vegan polenta relies on a combination of simple ingredients for its creamy texture and spot-on flavor. Even the buttery consistency of the leeks contributes to the luxury of this dish.

As pictured below, vegan polenta pairs beautifully with the chewy texture of sauteed mushrooms. Colleen recommends slicing some cremini, shitake, or porcini mushrooms, and then sautéing them in a little olive oil with some tamari. Use the cooked mushrooms as a hearty garnish on the vegan polenta.

If you happen to have any leftovers, then you are in for a treat. Polenta sets up as it cools, so you can pour any leftovers into a baking dish and store it in the refrigerator overnight or for a couple of days. To serve, simply cut the vegan polenta into squares and saute, bake, or grill it. I like it topped with a simple chunky tomato sauce for lunch, but you can also use small squares of the polenta for party appetizers!

Slowly pour in the polenta, while whisking simultaneously. Whisking is essential, or the cornmeal will clump up.

Reduce the heat to medium-low, and cook until the mixture is thick and creamy.

At this point, you’ll want to switch to a wooden spoon, stirring often.

As it begins to thicken, add some of the milk alternative, stir, and continue cooking.

Add about ¼ teaspoon salt.

Continue stirring, cooking, and adding more milk alternative and salt, until you’ve got a creamy mixture and the taste is just right.

Remove the saucepan from the heat, and stir in the remaining tablespoon of margarine.

Season with salt and pepper, to taste, and divide the polenta among plates.

Notes

If you want to make it oil-­‐free, you can eliminate the margarine completely (sauté the leeks in a tablespoon of water instead.). The margarine definitely adds more creaminess and salt, so adjust accordingly.